Place wet ingredients (curry pastes; hot sauces) in the bottom of the jar first, then cut your vegetables into bite-size pieces and layer them with the hardest vegetables going in first (cabbage; broccoli; carrot) and ending with the delicate ones on top (mushroom; green onion). Top with cooked protein and dried noodles (rice stick; low mein; chow mein; soba) of your choice, followed by herbs (cilantro; parsley).

For this recipe, I processed a packet of Knorr Vegetable Soup mix in my spice grinder into a powder and used that to flavour my ramen.

Place sambal in bottom of a 2-cup container or glass jar with tight-fitting lid. Layer in vegetables according to degree of hardness. Sprinkle tofu on top of vegetables, push noodles into jar on top of tofu, add cilantro and vegetable soup mix powder and seal jar.

To serve, add boiling water to cover, screw on lid, and let rest until noodles are cooked to desired doneness, anywhere from 5 to 15 minutes depending on type of noodle used. Rice noodles will take the least amount of time to cook, soba the longest.

In a 2-cup airtight container or glass jar with tight-fitting lid, layer half of the seasoned bean medley, lettuce, corn, bell pepper, onion and avocado, drizzle with 1 tablespoon dressing, then repeat laying one more time ending with remaining 1 tablespoon dressing on top. Cover and refrigerate or place in an insulated lunch bag with an ice pack.